Gluten Free Oatmeal Chocolate Chip Cookies

Suffice to say some cookies have a more "healthy" taste than others. I tend to associate this with an oatmeal cookie. There is no sound basis for this I am sure. Although Oatmeal Raisin is King as far as I am concerned, every once and a while you just got to have chocolate. These are a good weekday snack that won't have you sad you had a few calories and yet won't blow your "weekend diet" if you are once of those people.

To make these cookies you will need:

• 2 cups gluten free oatmeal (I like the Trader Joe's house brand) 
• 1 cup sorghum flour 
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• dash of salt
• 3/4-1 cup quality chocolate chips (I happen to love the Ghiradhelli 60% chocolate, just enough) 
• 2 eggs 
• 1/2 fat- by fat, I mean you can use whatever you please oil, butter, yada, yada I used half butter and half coconut oil 
• 3/4 coconut sugar (these are not sweet, sweet cookies- if you are looking for something on the sweeter side just add more sugar- not a crime.)
• 1 teaspoon almond extract
• parchment paper

Preheat your oven to 350. 

Combine your dry ingredients and set aside. 

Blend fat and sugar with your mixer. Add eggs and extract. Combine dry with wet for one minute on medium with mixer. Add in your chocolate chips by folding them in with a spatula. Place on parchment paper on top of your cookie sheet and bake for 12-13 minutes. This will produce around 18 cookies. Probably two batches. Let cookies cool on rack for three to five minutes. Bon Appetit. 

xoxo Renee 

Sweet Potato Pizza Crust

 You may have gathered that I am always looking for a tasty option for gluten free pizza crust. If you and pay double with a pained tummy?

have opted for a gluten free crust at your local pizza place you may have this option which seems all the rage but frankly has you chewing twice as hard and long with a sore jaw and a stomach in knots just as much as your typical delicious wheat crust. So why pay more
Don't! You may have noticed I featured a cauliflower crust a few weeks ago on this very blog. I stand by that recipe as a favorite for gf option- it has a nice consistency and flavor. However, I won't be shy to admit it is work to make and on a weekday evening when all you have is a half hour as luxury time to make dinner- this sweet potato crust is easy enough to make- almost too easy.
You can add any toppings you like- you could even make this sauce free and add brie with fresh pears and sage or perhaps apples and caramelized onions playing with the sweetness of the potato. Or you could add robust sauce and toppings to offset the sweet. I happened to use a sauce with pepper and eggplant in it because I had it on hand and like any make-at-home pizza just be creative.

Sweet potato crust:

• 3 small/medium sweet potato 
• 1 cup flour of choice (I used sorghum by Bob's Red Mill- you can use almond or other) 
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1 teaspoon baking soda 
• 1/4 teaspoon xantham gum (optional) 
• dash of salt 
• olive oil drizzle (optional)  

I have seen recipes using sweet potatoes boiled, drained and mashed - however save yourself some time. If you are home through the day bake the potatoes at some point (an hour on 400) OR throw them in a crock pot on low for 5 hours- the inside will slip out of the skin. 

The benefit? The flavor and vitamin richness of this potato will not be boiled away. So, to begin, peel three cooked sweet potatoes and put into a measuring cup to mash- this should be around 1 cup. 

In a medium sized bowl add the remainder of ingredients minus olive oil. 

Add the sweet potato and use your hands or the bottom of a spoon to form a ball of dough. Using parchment paper on a pizza pan or cookie sheet- what-have-you put the dough on top and press into a round crust using your hands and if you need extra flour so your fingers don't stick to the dough. You can drizzle the top with a little olive oil and bake for 15-20 minutes. 

Then top with a sauce and cheese with select toppings to create your sweet potato pizza! 

Cook off for another 5-7 minutes. 

Bon Appetit

xoxo Renee 

Brown Butter, Bourbon Pecan Pie

In all my memory of growing up baking pies with my mother, the amount of fruit and creme pies seemed endless. I know, they showed up on the scene at some point but I don't remember once baking a pecan pie. So to jog my memory of something perhaps never actually attempted here is a lovely pecan pie. I had guests for dinner and not a slice survived (and there were more slices than people...)

For the crust

• 1 cup oat flour
• 1 cup cashew flour 
• 1/2 teaspoon of salt 
• 2 tablespoons butter 
• 1 egg

For the Filling:

• 1 stick (1/2 cup) butter 
• 3 eggs
• 1 cup dark brown sugar 
• 1/2 maple syrup 
• 1/2 cup brown rice syrup (this is a nice substitute to the traditional; use of corn syrup- I like the Lundberg brand with the "Sweet Dreams" label) 
• 1 shot bourbon (this is 2 tablespoons but you could even use a shot and a half if you wish) 
• 1 tablespoon vanilla 
• 1/2 teaspoon of cinnamon 
• dash of nutmeg 
• 2 cups chopped pecans 

For the crust, add all contents into your food processor and pulse until it forms a ball. Press into the bottom of your pie plate and place in freezer or refrigerator while you make the filling. 

Preheat the oven to 425. Place a rack in the 1/3rd up from the bottom of your oven. (In other words- just lower than halfway.) Place your stick of butter in a small sauce pan over medium heat. Let is foam and bubble until it browns, stirring it often. This should take around 7 minutes- you will get nervous when the color goes from a liquid yellow to a foam but let it do its thing. Remove from the heat when it browns. In a larger metal or glass bowl transfer the butter into, then add eggs, brown sugar, maple, brown rice syrup, bourbon and vanilla. Whisk these items together. Add cinnamon and nutmeg as well as pecans. Use a spatula to scrap contents of the bowl into your cooled crust. 

Bake the pie at 425 for 10 minutes before reducing the temperature to 375 and continue baking for 40 minutes. Let cool on a wire rack at least an hour before placing in the fridge over night or a few hours (3 or so) to set. 

Date Three Ways

This recipe is literally a dream recipe from Debbie Kolares, my mom in law. She dreamed about making this- a recipe of her own creation- and then made it!!

Crust:

• 1cup almond flour
• 1cup chestnut flour ( u may substitute coconut flour )
• 1/2 cup arrowroot flour
• Pinch salt
• 1cup butter
• 1 egg
• 1 tbsp white or apple cider vinegar
• Scant 1/4 cup water

Filling:

• 3 cups chopped dates
• 1/4 cup honey or coconut sugar
• 1/2 teaspoon cardamom
• 3/4 cup water ( I used fresh dates, if u use dried, increase water )

Toppings:

• 6oz fresh goat cheese

  Options

1.      6 slices prosciutto toasted in oven till crispy
2.     Toasted pine nuts
3.     Confectioners sugar

For the crust: pulse flours and salt in food processor. Add butter in pieces. Process until it resembles sand.  Add egg, vinegar and water pulse till forms a dough. Chill.
Divide into 6 balls, flatten each one into 5 inch disc pinch edges into a raised edge.

Preheat oven to 375. 

For the filling:  place all ingredients into a saucepan and cook on medium heat till dates disintegrate and filling is thickened. Cool.

To assemble:  spread about 3 tbsp of filling o each disc. Bake at 375 for 15-20 mins or until edges start to brown. Remove from oven and evenly divide crumbled goat cheese over top. Return to oven till cheese melts. (7 or 8 minutes)

   For savory option : top with crumbled prosciutto. (This is good for an appetizer or part of a tapas menu.)

     For sweet option #1: after goat cheese melts top with toasted pine nuts, pinch ground cardamom and a drizzle of honey.

     For sweet option #2:  after cheese melts, sift confectioners sugar and cinnamon over top.

Wild Peach Coffee Cake

This is one of those recipes that you can cheat your way through real breakfast for yummy "cake".  It's has a moist and slightly drier cake-y element that mimic a scone pie or something. I add in a touch of raw almond butter and honey for depth.
The peaches I used were straight from Liz's backyard, small, lightly sweet and moist. Not super tart so I would recommend a good white peach as a substitute.

Here is what you will need:

• 2 cups heaping of diced peaches 
• 2 cups flour (I used a mixture of coconut, sorghum and arrowroot but plain old flour does the trick) 
• 1 stick (1/4 cup) butter, softened 
• 1 1/4 cup sugar (divide this- one cup will be used in the batter and 1/4 will be reserved to sprinkle on top with cinnamon - I like the raw sugar for a crunchy textural effect
• 1/2 tsp of cinnamon 
• 1 cup plain Greek yogurt (I use Brown Cow brand) 
• 1 tsp vanilla 
• 2 eggs (try to have these room temp) 
• 1/2 tsp salt (I like Himalayan pink coarse salt)  
• 1 tsp baking powder 
• 1 tsp baking soda 
• 1/4 almond butter, raw 
• 1/4 cup honey (use the local stuff, it's worth it) 
• 1 tsp fig balsamic vinegar syrup (this is a specialty item and is OPTIONAL) 

Now that we have a host of ingredients, let's put this all together shall we? 

Preheat your oven to 350. Set aside the dry stuff- flour, baking powder and soda as well as salt in a small bowl. Done. 

Next, cream your butter and one cup of the sugar in your electric mixer. You probably want the paddle attachment to mix this is you have a Kitchaid or what-have-you.  While creaming you can put aside a small bowl the 1/4 cup remaining sugar with cinnamon. If you would like you can portion out your almond butter and honey in the same area of the kitchen since you will use these items at the same time. Also, use the paper from your butter to grease a 9x13 glass pan. 

Add the balsamic to the butter and sugar mixture, this gives an element of taste you can barely detect but is delicious- whip this til smooth on med-high. Add in the eggs and set to med/ med-low, then yogurt and vanilla. Add in the flour mixture and beat just to mix. 

Take half (or a little more) of your "dough" and spread with a spatula into your glass baking dish. It will be a little sticky, Then layer in half (or a little more) of your peaches along with half of your cinnamon/ sugar mixture. Put the remaining portion of the dough on top of your first 'layer' -you can do this in globs if need be- don't go smooshing all those gorgeous peaches into the bottom half- be gentle! Put the remaining peaches on top accompanied by drizzles of raw almond butter and honey. Top with the remainder of cinnamon and sugar mixture and bake (middle rack in oven) for 45 minutes.